How Long Does Cooked Chicken Last in the Fridge or Freezer?
When chowing down on that delicious chicken dinner, whether it's a rotisserie chicken or our favorite chicken tacos, there's often a question in the back of our minds: "How long does cooked chicken last in the fridge or freezer?" It's not just about eating the leftovers the next day — it's about making sure your chicken is safe to eat in the first place.
After all, leftover chicken can be turned into tons of different meals throughout the week — if stored correctly!
What Is the Shelf Life of Cooked Chicken?
According to the U.S. Department of Agriculture (USDA), cooked chicken can last in the refrigerator for three to four days. In the freezer, it can be safely stored for two to six months.
This shelf life changes based on the temperature of your fridge, how soon you store it after cooking, and the type of chicken. Foodborne illnesses are a big deal, and proper storage is key to preventing bacterial growth that can lead to bad-tasting food at best or food poisoning at worst.
What Happens to Your Cooked Chicken in the Fridge?
When cooked chicken is left out, it enters the "danger zone" — temperatures between 40°F and 140°F — where bacterial growth booms. This growth can lead to food poisoning caused by bacteria like Salmonella and Listeria.Here are some telltale signs to look out for:
- Odor: Fresh chicken should have a mild smell or none at all. If you smell anything sour or unpleasant, it's a clear indicator that the chicken is off and probably no longer safe to eat.
- Texture: Healthy cooked chicken is typically firm and moist. If it feels slimy or sticky, this is a sign of bacterial growth and spoilage.
Appearance: Look for any changes in color. Spoiled cooked chicken might appear dull or have spots of mold or discoloration. Keep an eye out for any gray coloring — this is a clear sign it’s not okay to eat. - Taste: If you're unsure and decide to taste it, spoiled chicken will often have an off, sour flavor. But tasting it should be the last resort — there’s no reason to risk food poisoning.
Regular checks for these signs are important, especially if you store cooked chicken for multiple days.
How Do I Store Cooked Chicken?
What Are the Best Practices for Freezer Storage?
Safe Defrosting and Reheating Methods
When it comes to enjoying your stored chicken, defrosting and reheating it is just as important as how it was initially prepared and stored.
Here are some steps to keep your defrosted and reheated chicken safe to eat and delicious:
Gradual Thawing in the Refrigerator
The safest way to defrost frozen chicken is by transferring it from the freezer to the refrigerator, allowing it to thaw gradually. This method keeps the chicken out of the "danger zone" temperature range where bacterial growth accelerates.
Planning ahead is important because this can take hours, depending on the size of the chicken portion.
Cold Water Method for Faster Thawing
If you're short on time, you can defrost chicken more quickly by placing it in a leak-proof plastic bag and submerging it in cold water. Change the water every 30 minutes to keep it cold — warm water can put your chicken in the danger zone.
This method can defrost chicken in a matter of hours. Remember, once defrosted, cook the chicken immediately.
Microwave Thawing
For the quickest defrosting, use the microwave. Most microwaves have a defrost setting specifically for this purpose.
The microwave can cause your chicken to thaw unevenly, though. If you use this method, cook the chicken immediately after thawing.
Reheating to the Right Temperature
When reheating cooked chicken, whether it’s a savory chicken breast or a portion of rotisserie chicken, make sure it reaches an internal temperature of 165°F. Use a food thermometer to make double-sure.
Avoid Overheating
Reheat only as much chicken as you'll eat in one sitting. Overheating or repeatedly reheating chicken can dry it out, affect its flavor, and potentially increase the risk of food poisoning. If using a microwave, cover the chicken to retain moisture and reheat evenly.
